1908 The World's Drinks and How to Miw Them by Hon Wm Boothby (1st edition)

71

Ml:-;UELLANEOUS DRINKS.

SLING, COLD. 290 Dissolve a cube of sugar in a little \Yater and add a jigger of the desired liquor a nd a piece of ice; stir, grate nutmeg over the top, aild a piece of twisted lemon peel and ser ve.

SMASH, BRANDY. 291 Place a barspoonful of sugar, a squirt of seltzer and three or four young tender shoots of mint in an old fashibned cocktail-glass; press the mint slightly with a muddler, add a lump of ice and a jigger of cognac; stir well, dash with seltzer again and serve with -a toddy-spoon in the glass. 292 Into a small mi."\.i.ng-glass place a barspoonful of sugar, a j igger of whiskey and the white of an egg; fill the glass with cracked ice, shake well, decorate with fruits and serve with straws. SNOWBALL.

SODA AND SYRUP. 293 P lace a piece of ice and a jigger of raspberry syrup in a large cut goblet; fill up with sweet soda, stir and serve.

STARBOARD LIGHT. 294 A green Creme de Menthc highball is called a Sta rboard Light by naval officers and steamship men in consequence of its beautiful green color, which r eminds one of the right-hand or starbo:ud light which all vessels are com– pelled by law to display at night. 295 The English name for a Pousse Cafe. The idea of calling this popular French beverage by such a name originate1l once when a wag became intoxi– ca ted by an over-indulgence in these enticing mixtures, and declared that before partaking he had observed the most beautiful stripes, but afterward all he could see was stars. H ence t\le name "Stars and Stri_pes," (ScC' Recipes Nos. 271 and 272. ~ STARS AND STRIPES.